{"id":145512,"title":"Otantik Chana Masala","modified":"2026-06-16T15:28:04+02:00","plain":"A\u011f\u0131zda da\u011f\u0131lan nohutlar, koyu bir masala ve meyvemsi bir asidite: chana masala, karakterli bir vejetaryen yeme\u011fin t\u00fcm \u00f6zelliklerini ta\u015f\u0131yor.\n\n\n\nNohutlar neredeyse siyaha \u00e7alar; ghee ya da hardal ya\u011f\u0131n\u0131n alt\u0131nda par\u0131ldar. Sos sulu de\u011fildir; kavrulmu\u015f kimyon, siyah kakule ve mayho\u015f kuru meyve notalar\u0131yla nohutlara s\u0131ms\u0131k\u0131 sar\u0131l\u0131r. \u0130yi bir chana masala \u00f6nce hafif\u00e7e \u00e7arpar, ard\u0131ndan isli bir s\u0131cakl\u0131k ve belirgin bir asidite b\u0131rak\u0131r. Krema ile yumu\u015fat\u0131lm\u0131\u015f ya da domatese bo\u011fulmu\u015f k\u00f6rilerle ilgisi yoktur.\n\n\n\nYan\u0131nda g\u00fczel bir paratha varsa i\u015fler h\u0131zla ciddile\u015fir\n\n\n\nChana masala nedir?\n\n\n\n\u201cChana\u201d nohut demektir. \u201cMasala\u201d ise baharat kar\u0131\u015f\u0131m\u0131n\u0131 ya da \u00f6nceden tatland\u0131r\u0131lm\u0131\u015f bir taban\u0131 ifade eder. B\u00f6lgeden b\u00f6lgeye chole, chholay ya da chana masala adlar\u0131yla an\u0131l\u0131r. Burada Pencap usul\u00fc chole anlay\u0131\u015f\u0131na sad\u0131k kal\u0131yoruz: kabuli nohut, g\u00fc\u00e7l\u00fc bir masala ve az sulu bir sos.\n\n\n\nKoyu rengini \u00e7o\u011fu zaman, tanen a\u00e7\u0131s\u0131ndan zengin siyah \u00e7ay ya da kurutulmu\u015f aml\u00e2 verir. Lezzetin omurgas\u0131n\u0131 ise anardana, amchur, kala namak ve kavrulmu\u015f baharatlar olu\u015fturur. Pindi usul\u00fc versiyonlar daha kurudur; neredeyse tamamen baharatla kapl\u0131 gibidir. Amritsar ve Delhi usullerinde ise kal\u0131n bir sos vard\u0131r; ya\u011f hafif\u00e7e y\u00fczeye \u00e7\u0131kana kadar sos iyice \u00e7ektirilir.\n\n\n\nYan\u0131nda mutlaka g\u00fczel bir salatal\u0131k raytas\u0131 servis edin; \u00f6zellikle ac\u0131 biberi biraz fazla ka\u00e7\u0131rd\u0131ysan\u0131z\n\n\n\nPencap'tan Delhi sokaklar\u0131na\n\n\n\nChana masala, B\u00f6l\u00fcnme \u00f6ncesi tarih\u00ee Pencap'tan gelir. Kuru nohut burada hem pratik hem besleyici hem de uzun s\u00fcre saklamas\u0131 kolay bir malzemeydi. Sonu\u00e7, insan\u0131 uzun s\u00fcre tok tutan ama ayn\u0131 zamanda kutlama sofralar\u0131na da yak\u0131\u015facak kadar aromatik ve doyurucu bir yemektir.\n\n\n\nRawalpindi, daha kuru ve yo\u011fun kavrulmu\u015f Pindi chole ile bilinir. Amritsar ise so\u011fan, zencefil, sar\u0131msak ve uzun uzun kavrulmu\u015f domates taban\u0131na sahip, daha sulu bir yorum geli\u015ftirmi\u015ftir. Bhunao denen bu pi\u015firme tekni\u011fi i\u015fin kalbidir: kar\u0131\u015f\u0131m\u0131 \u00e7ektirir, s\u00fcrekli kar\u0131\u015ft\u0131r\u0131r, nemin u\u00e7mas\u0131n\u0131 ve ya\u011f\u0131n hafif\u00e7e parlamas\u0131n\u0131 beklersiniz.\n\n\n\n1947'den sonra yerinden edilen aileler tariflerini Delhi'ye ta\u015f\u0131d\u0131. Paharganj'da Shri Diwan Chand ile o\u011flu Sita Ram Kohli, chole bhature'lerini k\u00fc\u00e7\u00fck bir bisiklet arabas\u0131nda satmaya ba\u015flad\u0131. Zamanla chole bhature ikilisi, pazar sabah\u0131 kahvalt\u0131lar\u0131n\u0131n, sokak pazarlar\u0131n\u0131n ve d\u00fc\u011f\u00fcnlerin klasi\u011fine d\u00f6n\u00fc\u015ft\u00fc: koyu renk chole, kabarm\u0131\u015f bhatura ekme\u011fi, \u00e7i\u011f so\u011fan ve marine ye\u015fil biberler.\n\n\n\nAte\u015fi s\u00f6nd\u00fcrmek i\u00e7in bir bardak Hint lassisi bi\u00e7ilmi\u015f kaftand\u0131r\n\n\n\nChana masalan\u0131n ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nKabuli nohut bu yeme\u011fin temelidir. Islat\u0131ld\u0131ktan sonra i\u00e7i kremsi bir k\u0131vama gelene kadar pi\u015fmeli, ama p\u00fcre olup da\u011f\u0131lmamal\u0131d\u0131r. Bir tutam karbonat yumu\u015famalar\u0131n\u0131 kolayla\u015ft\u0131r\u0131r. Siyah \u00e7ay, kurutulmu\u015f aml\u00e2, siyah kakule ve tar\u00e7\u0131n hem ha\u015flama suyuna aroma verir hem de o tipik koyu kahverengi rengi kazand\u0131r\u0131r.\n\n\n\nMasalan\u0131n temelinde so\u011fan, zencefil, sar\u0131msak, domates, kimyon, ki\u015fni\u015f, Ke\u015fmir biberi ve s\u0131cak baharatlar vard\u0131r. Domates, \u00e7i\u011f tad\u0131n\u0131 tamamen kaybedene kadar pi\u015fmelidir. Anardana ve amchur, nohutu canland\u0131ran meyvemsi ek\u015fili\u011fi verir. Kala namak ise s\u0131radan sofra tuzuyla yakalanamayacak o hafif s\u00fclf\u00fcrl\u00fc dokunu\u015fu ekler.\n\n\n\nTatl\u0131 bir kapan\u0131\u015f i\u00e7in gulab jamun birebirdir\n\n\n\nKullan\u0131lan ya\u011f da \u00f6nemlidir. Ghee, kavruk ve yuvarlak bir lezzet verir; hardal ya\u011f\u0131 ise daha keskin bir ba\u015flang\u0131\u00e7 sunar. Son dokunu\u015fta kasuri methi, taze ki\u015fni\u015f ve j\u00fclyen do\u011franm\u0131\u015f zencefil yeme\u011fi canl\u0131 tutar. Chana masalan\u0131n b\u00fct\u00fcn cazibesi de unlu dokulu nohut, koyula\u015ft\u0131r\u0131lm\u0131\u015f sos, aromatik ya\u011f ve canl\u0131 asidite aras\u0131ndaki bu dengede yatar.\n\n\n\n\n\n\tOtantik Chana Masala\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNohutlar\u0131 ha\u015flamak i\u00e7in380 g kabuli nohut (kuru, bir gece suda bekletilmi\u015f)3 kaps\u00fcl siyah kakule2 \u00e7ubuk tar\u00e7\u0131n0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 karbonat3 yemek ka\u015f\u0131\u011f\u0131 chana dal (y\u0131kan\u0131p kurutulmu\u015f)tuz (damak tad\u0131na g\u00f6re)1 yemek ka\u015f\u0131\u011f\u0131 \u00e7ay yapra\u011f\u0131591 ml suMasala harc\u0131 i\u00e7in2.5 \u00e7ay ka\u015f\u0131\u011f\u0131 sadeya\u011f (ghee)2 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (rendelenmi\u015f)4 ye\u015fil ac\u0131 biber (do\u011franm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon1 \u00e7ay ka\u015f\u0131\u011f\u0131 sar\u0131msak ezmesi50 g so\u011fan (rendelenmi\u015f)169 g domates p\u00fcresi1 \u00e7ay ka\u015f\u0131\u011f\u0131 garam masala (toz h\u00e2linde)1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 biber (toz h\u00e2linde)1 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f (toz h\u00e2linde)2 \u00e7ay ka\u015f\u0131\u011f\u0131 chole masalas\u0131Birle\u015ftirmek ve son kez pi\u015firmek i\u00e7in118 ml sutuz (damak tad\u0131na g\u00f6re)\u00dczeri ve servis i\u00e7in1.5 avu\u00e7 taze ki\u015fni\u015f (do\u011franm\u0131\u015f)bhature ya da tereya\u011fl\u0131 naan (servis i\u00e7in)\t\n\t\n\t\tNohutlar\u0131n ha\u015flanmas\u0131\u00c7ay yapraklar\u0131n\u0131, siyah kakuleyi ve tar\u00e7\u0131n\u0131 bir t\u00fclbentin i\u00e7ine koyun. Ard\u0131ndan k\u00fc\u00e7\u00fck bir boh\u00e7a gibi ba\u011flay\u0131n.Kabuli nohutlar\u0131, haz\u0131rlad\u0131\u011f\u0131n\u0131z boh\u00e7ay\u0131, chana dal\u0131, tuzu, karbonat\u0131 ve suyu d\u00fcd\u00fckl\u00fc tencereye al\u0131n. \u0130yice kar\u0131\u015ft\u0131r\u0131n.3 d\u00fcd\u00fck sesi gelene kadar pi\u015firin. Ard\u0131ndan boh\u00e7ay\u0131 \u00e7\u0131kar\u0131p bir kenara al\u0131n.Masala harc\u0131n\u0131n haz\u0131rlan\u0131\u015f\u0131Sadeya\u011f\u0131 derin bir tavada \u0131s\u0131t\u0131n. Zencefili, ye\u015fil ac\u0131 biberleri ve kimyonu ekleyin. 20-30 saniye kavurun.Sar\u0131msak ezmesini ve so\u011fan\u0131 ekleyin, iyice kar\u0131\u015ft\u0131r\u0131n ve 5 dakika pi\u015firin.Domates p\u00fcresini ekleyin, iyice kar\u0131\u015ft\u0131r\u0131n ve ara ara kar\u0131\u015ft\u0131rarak 5 dakika pi\u015firin.Garam masalay\u0131, toz k\u0131rm\u0131z\u0131 biberi, toz ki\u015fni\u015fi ve chole masalas\u0131n\u0131 ekleyin. \u0130yice kar\u0131\u015ft\u0131r\u0131n ve 2 dakika pi\u015firin.Birle\u015ftirme ve son pi\u015firmeHa\u015flanm\u0131\u015f nohutlar\u0131 masala harc\u0131na ekleyin. Ard\u0131ndan suyu ilave edip damak tad\u0131n\u0131za g\u00f6re tuzlay\u0131n.15-20 dakika, suyu biraz \u00e7ekip nohutlar hafif sulu kalana kadar pi\u015firin. Tamamen kurumas\u0131na izin vermeyin.ServisTaze ki\u015fni\u015fle s\u00fcsleyin ve bhature ya da tereya\u011fl\u0131 naan ile servis edin.\t\n\t\n\t\tSon a\u015famada ekleyece\u011finiz su miktar\u0131n\u0131 istedi\u011finiz k\u0131vama g\u00f6re ayarlayabilirsiniz; ancak pindi chole hafif sulu kalmal\u0131d\u0131r.\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145512","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145512"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145512\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/124845"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145512"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}